A golden-brown crust gives way to a tender, flavorful center in salmon patties that are just bursting with savory goodness. The rich, fragrant aroma wafting through your kitchen will draw everyone in, as each bite offers that delightful crunch. Compared to store-bought versions, these homemade delights are a cut above, capturing the essence of comforting seafood without the mystery ingredients.

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These salmon patties come together with minimal fuss and use pantry staples to create a dish that’s both economical and satisfying. Perfect for weeknight dinners or weekend brunch, they’re also easy to customize, making them a hit with varying dietary needs. Grab your ingredients and get ready to savor something delicious!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Salmon Patties
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Salmon Patties

Why You’ll Love This Recipe

Simple & Quick: Ready in just 30 minutes, ideal for busy weeknights.
Irresistible Flavor: The combination of fresh dill, capers, and smoked paprika makes each bite memorable.
Eye-Catching Appeal: The golden-brown crust and vibrant colors make these patties a feast for the eyes.
Flexible Serving: Enjoy them as a delightful snack, a brunch option, or part of a main course.
Diet-Friendly Options: Easily swap ingredients to accommodate gluten-free or dairy-free diets.

Ingredients You’ll Need

3 (6-oz.) cans boneless, skinless salmon, drained: This forms the base of your patties. If you want, canned tuna can work as a substitute.
2 large eggs: Acts as a binder, keeping everything together. Room temperature eggs yield better results.
3/4 cup panko breadcrumbs: These Japanese-style breadcrumbs add lightness and crunch. Swap for regular breadcrumbs if needed, but texture will differ slightly.
1/4 cup hummus (I suggest plain or garlic flavored): Adds creaminess and depth of flavor. You can replace it with Greek yogurt if you prefer.
1/4 cup finely chopped fresh dill: A key herb that brightens the dish. Feel free to substitute with parsley if you don’t have dill.
1 Tbsp. Dijon mustard: For tang and complexity; yellow mustard could work in a pinch.
1 Tbsp. minced capers: They add a delightful briny touch; you can skip them if you’re not a fan.
1 tsp. smoked paprika: Introduces a subtle smokiness that’s hard to resist. Regular paprika will suffice if necessary.
1 tsp. onion powder: Provides savory notes; fresh onion can also be used if you prefer.
1/2 tsp. each kosher salt and black pepper: Basic seasonings to tie it all together.
2 to 3 Tbsp. extra-virgin olive oil for cooking: You’ll need this for frying the patties to crispy perfection.

For the Lemony Tartar Sauce:

1/2 cup plain full-fat Greek yogurt: A tangy base for your sauce. Substitute with sour cream for a different taste.
1/4 cup mayonnaise: Adds creaminess; opt for light mayo if you’re watching your calories.
2 Tbsp. fresh lemon juice: Brightens flavors dramatically. Lime can be a good substitute in a pinch.
2 Tbsp. finely chopped cornichons with their juice: Adds crunch and tang; use dill pickles if cornichons aren’t available.
1 Tbsp. minced capers: For an extra punch of flavor.
1 garlic clove, grated or minced: Brings warmth and depth. Feel free to skip if you’re not a fan.
1 Tbsp. finely chopped fresh dill: Echoes the flavor from the patties and adds freshness.
Kosher salt and cracked black pepper to taste: Essential for seasoning.

How to Make Salmon Patties

Prepare the Salmon Mixture: In a large mixing bowl, combine the 3 cans of boneless, skinless salmon, 2 large eggs, 3/4 cup panko breadcrumbs, 1/4 cup hummus, 1/4 cup finely chopped fresh dill, 1 Tbsp. Dijon mustard, 1 Tbsp. minced capers, 1 tsp. smoked paprika, 1 tsp. onion powder, 1/2 tsp. kosher salt, and 1/2 tsp. black pepper. Use your hands to mix until well-combined. Cover the mixture and chill for 20 to 30 minutes. This step allows the flavors to meld beautifully.
Prepare Lemony Tartar Sauce: While the salmon mixture is chilling, whisk together 1/2 cup plain full-fat Greek yogurt, 1/4 cup mayonnaise, 2 Tbsp. fresh lemon juice, 2 Tbsp. finely chopped cornichons, 1 Tbsp. minced capers, and 1 garlic clove. Mix well and refrigerate until ready to serve. This sauce will elevate your patties!
Form into Patties: Using a 1/3-cup measure, scoop out mounds of the chilled salmon mixture. Form them into 8 patties, about ¾-inch thick. Keep them uniform for even cooking.
Cook the Patties: Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium heat. Once hot, arrange half of the patties in the pan and cook until golden brown, about 3 to 4 minutes. Gently flip the patties and cook for another 3 or so minutes until the reverse side is golden. Transfer the cooked salmon patties to a plate and add 1 additional tablespoon of oil to the pan before repeating with the remaining patties.
Serve: Enjoy your salmon patties with Lemony Tartar Sauce or your sauce of choice. Garnish with fresh dill and lemon wedges on the side for a burst of color and flavor.

Storing & Reheating

To keep your salmon patties fresh, store them in an airtight container in the refrigerator for up to 3 days. If you need to keep them longer, they can be frozen for up to 3 months. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, until heated through. Note that freezing may slightly alter the texture, but a quick crisp in the oven will bring them back to life.

Chef’s Helpful Tips

Avoid overmixing the salmon mixture to keep the patties tender rather than tough.
For the best flavor, allow your ingredients to come to room temperature before mixing.
If your patties fall apart while cooking, add a bit more breadcrumbs to the mixture for extra binding.
When frying, don’t overcrowd the pan; this helps achieve that desirable golden crust.
Consider making a double batch; these freeze beautifully and make for quick meals later.

No recipe would be complete without the joy of experimenting. These salmon patties shine with their delightful crunch and flavorful center, making them a fantastic centerpiece for any meal. Whether you serve them in a bun, atop a salad, or next to roasted vegetables, they’re bound to satisfy.

Recipe FAQs

Can I use fresh salmon instead of canned?

Absolutely! Fresh salmon can be incredibly tasty. Just cook it first—steaming or poaching works well—then flake it and proceed with the recipe as usual.

How do I know when the salmon patties are done?

Look for a deep golden-brown color on both sides; they should feel firm to the touch. A quick peek inside should reveal a hot, flaky texture.

Can I make this recipe gluten-free?

Yes, simply substitute panko breadcrumbs with gluten-free breadcrumbs, and ensure your mustard and any other condiments are gluten-free.

What can I serve with salmon patties?

These patties pair beautifully with a fresh salad, coleslaw, or even as a filling in a wrap. You could also serve them with sweet potato fries for a delicious twist.

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